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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Effect of different bakery shortenings on quality, storage and sensory properties of cake

2025Research Journal of Food Science and NutritionJournalOpen access

10.31248/rjfsn2024.192 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

Happiness Chidinma EzenwaFirst author
- Michael Okpara University of Agriculture (NG)
as printed: Happiness Chidinma EZENWA
C. A. Orisa
- Rivers State University (NG)
as printed: Catherine Achese ORISA
Allbright Ovuchimeru AmadiSenior author
- Rivers State University (NG)
as printed: Allbright Ovuchimeru AMADI

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Food Chemistry and Fat Analysislevel 3 · 0.34
African Botany and Ecology Studieslevel 3 · 0.18
Food composition and propertieslevel 3 · 0.06

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2025 · Research Journal of Food Science and Nutrition · 0 citations
https://openalex.org/W7130664880

Effect of different bakery shortenings on quality, storage and sensory properties of cake · Sankore